Australian Lamingtons

Instructions

1. Preheat oven to 180 °C. Grease and line a 20 × 30 cm baking tin. Beat the softened butter and sugar until pale and fluffy, 4 minutes. Add eggs one at a time, beating well after each. Sift in the flour and baking powder alternately with the milk, beginning and ending with flour. Stir in vanilla.
2. Pour into the tin and bake 22–25 minutes until a skewer comes out clean. Cool in the tin 10 minutes, then turn onto a wire rack and cool completely. For easier dipping, refrigerate the sponge overnight.
3. Trim any crust and cut the sponge into 16 even squares (approximately 5 × 5 cm).
4. Make the chocolate glaze: sift icing sugar and cocoa into a bowl. Pour over the boiling water and add the butter. Stir vigorously until smooth and glossy — add a splash more water if too thick.
5. Spread the desiccated coconut in a shallow tray.
6. Working quickly, use two forks to dip each sponge square in the chocolate glaze, letting excess drip off. Roll immediately in the coconut until evenly coated on all sides.
7. Place on a wire rack to set, about 30 minutes. Serve on their own or halved with a small spoonful of raspberry jam.

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